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“Potato” Breakfast Hash






  • 1/2 turnip (85 g), peeled and cubed
  • 3 Tablespoons (45 ml) of melted coconut oil, divided
  • 1/2 medium bell pepper (60 g)
  • 1/2 medium onion (55 g), chopped
  • 2 garlic cloves (6 g), peeled and minced
  • 1/2 teaspoon (1 g) paprika
  • 1 Tablespoon (2 g) chopped fresh parsley (for garnish, optional)
  • Salt and pepper, to taste
            • 1Preheat the air fryer to 400°F (200°C). If desired, line the air fryer basket or tray with aluminum foil.
            • 2In a medium bowl, toss the chopped turnip with 2 Tablespoons (30 ml) of melted coconut oil until completely coated.
            • 3Place the turnips in a single layer in the air fryer tray or basket and cook for 10 minutes, stirring halfway through the cooking time, until browned and cooked through. Remove the turnips from the air fryer and set aside.
            • 4Meanwhile, in the same bowl, toss the bell pepper, onion, garlic, paprika, salt and pepper with the remaining 1 Tablespoon (15 ml) of coconut oil.
            • 5Place the vegetables in a single layer in the air fryer basket or tray and cook for 5 minutes, stirring halfway through the cooking time, until tender. (If desired, return the turnips to the air fryer and continue to cook for an additional 1 to 2 minutes until heated through.)
            • 6Carefully remove the hash from the air fryer and garnish with the optional chopped fresh parsley before serving.
            (Estimated and based on per-serving amounts.)
              Calories: 209     Fat: 21 g     Total Carbs: 7 g     Fiber: 2 g     Sugar: 4 g     Net Carbs: 5 g     Protein: 1 g